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Thursday, July 17, 2014

Coffee Rice Flour Chiffon Cake

As i have said earlier in my previous post that i was quite keen to make a coffee chiffon cake, and so i did one. I had also tried out using the rice flour method which Kimmyhad been using for few of her chiffon recipes. This is where a small portion of rice flour is used to make up of all the flours needed in the recipe, like in this case, 30% of the total flour. If you do not wish to use rice flour, then you can use all 100gm of cake flour as per original recipe. I do not have a comparison between using rice flour vs non rice flour for the same recipe but the chiffon that i made here using some rice flour is really good. Just like what everyone wanted in a chiffon cake, soft and fluffy. I seldom drink coffee but i enjoy them in bakes, just like durian where i hardly eat them fresh but enjoy eating a durian flavoured cakes. I can smell the coffee during the mixing and yes, the cake gives a very nice coffee flavour. Thank you Kimmy!

I was also in the mood to make something to dress up the cake a little bit and i did a coffee glaze. Sorry that i do not have the exact measurement of the glaze as i was testing and adding a little more this and that along the way. I started off by 2/3 cup of icing sugar, followed by a few tablespoon of strong instant coffee and add in some milk and coffee bit by bit till the taste and consistency that i want. The consistency is pourable but thicker than the consistency of condensed milk. It is just a very thin layer of glaze that i made, so it wasnt too sweet for me, quite nice. Oh, also bcos i made the glaze, i stored the a few more remaining pieces in the fridge on the late second day and the cake still remains soft after refrigeration though not as fluffy.

The response to our bake along chiffon cake theme has been overwhelming and sorry that i have not visited all the links yet but meanwhile, if you do have a chiffon cake recipe to share, do link it up with us . Thanks very much and happy baking!

Directions
Preheat oven to 170C/180C. Dissolve the coffee granules in the warm milk, set aside and let cool. Combine both the flours together. Using a hand whisk, beat the egg yolks and sugar till blended and slowly add in oil and whisk till well combined. Slowly drizzle in the coffee mixture and continue to whisk till well combined. Add in the sifted flour and mix till batter is smooth and well combined.

Whisk egg whites till foamy and gradually add in the sugar and whisk till soft medium peaks formed.( do not over beat ) Fold in 1/3 of the meringue to the egg yolk mixture till well combined and fold in the remaining meringue into the egg yolks batter. Pour batter into a 7 inch ungreased chiffon pan and bake for 35-40 minutes. Invert baked cake immediately to cool before unmoulding from pan.

I'm also keen to try Kimmy's rice flour chiffon cake too but will probably bake it not for our bake-along. I have 3 submissions for our bake-along already... I think I need to do something for LTU potatoes :p

I realise too that you like bakes with coffee in them... Your very coffee chiffon cake seems to be a must-have for a nice coffee break :D

Hi Lena,Using some amount of rice flour is pretty interesting, have seen some of our blogger friends used rice flour too. Will try it one of these days! I love eating bakes with coffee, and I could eat three pieces of your cake with a cup of Kopi-O!There are so many wonderful chiffon cakes shared by everyone. I really wanted to make another one, but did not manage to find the time!

you would never know that this cake is made from rice flour. It has that wonderful look and texture of a cake made with All purpose. I love it. I am thinking I could do this GF but sub the cake flour with my homemade GF flour?? What do you think?

hi jess, i'm not sure but i just googled and found that there are chiffon cakes thar are actually made GF, with rice flour and tapioca starch and here's one that uses all rice flour , quite amazing really. take a look at the link

Hi Lena:)Coffee Chiffon Cake? Now, you're talking!!! I love that you went with the rice flour. I saw that in a couple of recipes and the notion of using rice flour is quite intriguing. Ever since I baked the chiffon cake for the Bake Along, Marion has been watching the list grow and grow. She now wants me to make one of each, lol...That's not happening but, I must say, I LOVE my coffee especially as an ingredient. I just may need to try this! Thank you so much for sharing, Lena and for hosting the Bake Along and "letting" us "play."